Preheat oven to 425¼F. Line a baking sheet with parchment paper and
set aside. In a small bowl, stir together the flour, baking powder,
salt and 2 tbl. sugar. Using pastry blender or your fingertips, cut
the butter into the dry ingredients until it resembles coarse
cornmeal.

In a small bowl, combine the egg and cream; add to the flour mixture
and mix until just blended together. Turn out onto a lightly floured
board and knead for 1 minute. Roll the dough into a rectangle
approximately 8x12 inches. Brush the dough with melted butter.

Ina bowl, combine the pecans, brown sugar, cinnamon and sour cream.
Spread filling evenly on the dough. Roll up jelly roll fashion and
seal the long seam by pinching it together lightly with your
fingers. At this point you can refrigerate overnight if desired. Cut
the roll into 12 slices (1" thick). Lay on baking sheet and bake for
12-15 minutes or until golden in color.